Savoury Pie Crust

1 1/4 Cups Almonds
1/2 tsp. herbamare
1 Cup Dates, chopped
1/2 tsp. Italian seasoning mix
1 T. Celery Juice
2 tsp. Psyllium husk powder

Use a food processor to chop the almonds until evenly ground. Add the dates and process until the almonds are finely ground. Except for the psyllium, add the other ingredients, gradually adding the celery juice. The crust must be slightly damp and holding together before adding the psyllium.

Gradually add the psyllium. Press the mixture into an 8 or 9 inch pie dish or pan and either leave in the sun for 1-2 hours or in a dehydrator for about one hour, and use immediately

For other recipes by Dorit, see

Dorit’s book: Celebrating our Raw Nature

 

Morning Mover

2 Ripe, fresh Pears
1 Peeled Orange
1 Large, Fresh Apple

Use apple to move soft pears and orange through a juicer. If using small apples, then add 2 or put everything in a powerful blender along with some water and blend well. It is preferable to use a blender for this drink due to the large amount of fiber wasted in the juicer, although you can always eat the pulp to remedy this. [The title suggests this is a super detox for the bowels]

Dorit’s book: Celebrating our Raw Nature

 

Chili Dressing

1 T. Chili Oil
1 T. Mustard
2 T. Olive Oil
Pinch Flower of the Ocean Sea Minerals
1/2 clove Garlic, crushed to taste
1 tsp. Agave or Stevia (optional)
Dash Finely ground cinnamon

In a blender make the chili dressing by mixing the oil. garlic, sweetener and mustard. Pour over salad and toss. Season with sea minerals and cinnamon to taste and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Asparagus and Orange Salad

8 oz. asparagus, trimmed and cut into two inch pieces
2 oranges
2 ripe tomatoes, cut into eighths
2 oz. romaine lettuce leaves, shredded
2 tablespoon extra virgin olive oil
1/2 tsp. umeboshi vinegar
dash celtic sea salt salad seasoning
dash cayenne pepper

Place the asparagus in a serving bowl or platter. Grate zest from half of an orange and reserve. Peel both oranges and cut into segments, without the membrane. Squeeze out the juice from the membrane and reserve this juice.

Place the orange segments, tomatoes and lettuce in the bowl with the asparagus. Combine the oil and vinegar and add one tablespoon of the reserved orange juice and one teaspoon of the rind.

Season with the celtic sea salt and if being served as a winter dish, plenty of cayenne pepper. Just before serving, pour the dressing onto the salad and mix gently to coat.

Dorit’s book: Celebrating Our Raw Nature

 

Citrus Fruit Bowl

2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped

In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.

Dorit’s book: Celebrating our Raw Nature